Shrimp and Grits

Kitchen Tested
  • Yield 4 servings
  • Prep 20 mins
  • Cook 20 mins

A Southern favorite that's ideal for brunch, lunch or supper, and great for entertaining.

Shrimp and Grits
Mark Boughton Photography / styling by Teresa Blackburn

For the best texture, use stone-ground grits.


1 1/2 cups water
1 1/2 cups 2 percent reduced-fat milk
3/4 cup stone-ground grits
3/4 cup shredded sharp Cheddar cheese
3 tablespoons grated Parmigiano Reggiano cheese
1/4 teaspoon salt
Freshly ground black pepper
1/8 teaspoon Tabasco sauce
6 bacon slices, chopped
1 pound shrimp, peeled and deveined
2 cups thickly sliced button mushroom
1/2 cup beer or reduced sodium chicken broth
1 cup chopped green onions
1 clove garlic, minced
1 tablespoon fresh lemon juice
1/8 teaspoon Tabasco sauce
Freshly ground black pepper
2 tablespoons chopped fresh parsley


  1. To prepare grits, bring water and milk to a boil over high heat. Add grits; cook according to package directions. Remove from heat. Stir in remaining ingredients. If grits become too thick, add 1/4 to 1/3 cup milk. Keep warm in a double boiler.
  2. To prepare shrimp, heat a large skillet over medium-high heat. Add bacon; sauté until almost crisp. Remove from skillet, reserving pan drippings. Add shrimp and mushrooms to pan drippings; sauté until shrimp is light pink, about 4 minutes.
  3. Add beer, green onions and garlic. Cook 2 minutes. Add lemon juice, Tabasco, pepper and parsley.
  4. Divide grits among 4 plates. Spoon shrimp mixture on top; sprinkle with crumbled bacon.



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